Advertisement

Ingredients

  • chicken 4lbs
  • salt 3/4 tsp
  • pepper 3/4 tsp
  • vegetable oil 1/4 cup
  • onion 1 chopped
  • garlic 4 cloves chopped
  • red chilli 1 minced
  • tomato puree 3 tbsp
  • paprika 2 tbsp
  • ground ginger 1/2 tsp
  • coconut milk 1 cup
  • peanut butter 3 tbsp
  • fresh coriander 1/4 cup

Method

  • STEP 1
    Season chicken with ¼ tsp each of the salt and pepper; set aside. Preheat oven to 425°F. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
  • STEP 2
    Season chicken with ¼ tsp each of the salt and pepper; set aside. Preheat oven to 425°F. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
  • STEP 3
    Transfer to food processor; purée until smooth. Set aside. Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
  • STEP 4
    Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice. Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement